KAPPA CHAKKA KANDHARI , brings the god’s own flavours in Bengaluru
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A culinary ode to mother’s cooking and childhood food memories by Chef Regi Mathews , KAPPA CHAKKA KANDHARI (KCK) have set new benchmarks of Kerala traditional cuisine in the city of Bengaluru, as it brings the taste and flavours of the lost recipes and traditional kerala dishes to both malayali diaspora and food lovers of the city.
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So what does “KAPPA CHAKKA KANDHARI ” means ? KCK is named after three ingredients unique to Kerala, tapioca, jackfruit and bird’s eye chilli.
KCK presently has two outlets in the country , first one being at Nungambakkam in Chennai and this one at Koramangla , Bengaluru.
The menu here , can be easily called the culinary map of Kerala , state known for its diverse cuisine , from Malabar in the north , to Syrian Christian and Travancore cuisines in the south , along with kallu shaap cuisine from toddy shops that speckle the breadth of Kerala.
I was told that it took Chef Regi three years of statewide research ,spanning over 265 housewives and 70 toddy shops across Kerala , to recreate a menu , that is reminiscent of nostalgic home style mother’s cooking , along with the traditional recipes and contemporary favourites.
During my recent visit to KCK , thanks to the invite extended by Radhika, for a change , I decided to try their choicest of vegetarian delicacies. Something I had never done before , except for their festive onam sadyas. Contrary to the popular belief , the vegetarian kerala dishes are equally appetising .
My vegetarian sojourn here began with the two delish starters, Koorkka Ularthiyathu, Chinese potatoes roasted with pepper and other mild spices and Vazhappoo cutlet, the Banana blossoms and potato, delicately seasoned and crumb fried. While dining , we also witnessed the unique steaming style of Ramassery Idly, that went very well with Kerala Sambar.
For the first time , I tried Pathiri , another malabar speciality of thin rice flour bread cooked on tawa , that goes well with any curry like the Muringakka Curry , a drumstick curry prepared with delicate spices and coconut milk. One of my favourite breakfast combination, Black chickpea curry with coconut milk and masalas, Kadala Curry with Puttu, steamed rice cake in coconut shell prepared with moistened rice flour and grated coconut, too is part of their menu.
Another delicious combination, Idiappam , string hoppers in home style Pineapple Nendram Masala , Pineapple and Nendram banana cooked with select spices along with Chendakkappa, the boiled drums of tapioca was quite statiating.
Among the desserts, we tried their explosive Kandhari Ice Cream, a mild blend of sweet and spice of Kandhari chillis in ice cream form, Sukhiyan, morsels of green gram, ‘Marayur jaggery’ and coconut, batter fried available mostly in tea shops and Cloud Pudding with goodness of tender coconut in a pudding.
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Kappa Chakka Kandhari captures the spirit, flavours, and energy of Kerala and its people. The extensive menu is presented in a small-plates format, easy on the pocket and ideal for sharing, encouraging the diner to sample a wide array of dishes, and explore the menu more deeply. While parotta and biryani are often considered the bastions of Kerala cuisine, Kappa Chakka Kandhari firmly and deliciously offers the world a plethora of lesser-known, but equally delicious staples from the state.
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KAPPA CHAKKA KANDHARI
438, 18th Main Road, Koramangala 6th Block, Bangalore
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